Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (14.1 oz / 400 g) refrigerated pie crust (or 1 (14.1 oz / 400 g) box double-crust, using 1 crust for bottom and 1 for lid)
- 8 oz (225 g) elbow macaroni
- 4 tbsp (56 g) unsalted butter
- 1/4 cup (32 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 1/2 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional, plus more to finish)
- 8 oz (225 g) sharp cheddar, shredded (about 2 packed cups)
- 4 oz (115 g) Gruyère, shredded (about 1 packed cup)
- 4 oz (115 g) low-moisture mozzarella, shredded (about 1 packed cup)
- 2 large eggs
- 1 large egg (for egg wash, optional if using a crust lid)
- 1 tbsp finely chopped chives (optional garnish)
Do This
- 1. Heat oven to 375°F (190°C). Fit crust into a 9-inch pie dish; chill 10 minutes, then blind-bake 10 minutes.
- 2. Boil macaroni in salted water until 2 minutes shy of al dente; drain well.
- 3. Make a roux: melt butter, whisk in flour 1 minute; whisk in milk and cream and simmer until thick.
- 4. Off heat, melt in cheeses; season with salt, pepper, Dijon, garlic powder, and paprika.
- 5. Temper and whisk in 2 eggs; fold in macaroni.
- 6. Fill pie crust; add top crust lid (optional), vent, and egg wash.
- 7. Bake 35–40 minutes until deeply golden with set edges and a slightly wobbly center; cool 10 minutes before slicing.
Why You’ll Love This Recipe
- Ultra-cheesy and sliceable: a creamy sauce plus eggs sets into a rich, gooey-but-holds-together filling.
- Buttery crust with crisp edges: blind-baking keeps the bottom from going soggy.
- Comfort food with a wow factor: it eats like mac and cheese, serves like pie.
- Make-ahead friendly: great for holidays, potlucks, and re-heats beautifully.
Grocery List
- Produce: chives (optional)
- Dairy: unsalted butter, whole milk, heavy cream, sharp cheddar, Gruyère, low-moisture mozzarella, eggs
- Pantry: refrigerated pie crust (single or double), elbow macaroni, all-purpose flour, kosher salt, black pepper, Dijon mustard, garlic powder, smoked paprika (optional)
Full Ingredients
Crust (bottom crust, with optional lid)
- 1 (14.1 oz / 400 g) refrigerated pie crust (for bottom), or 1 (14.1 oz / 400 g) box double-crust pie pastry (use 1 for bottom and 1 for a lid)
- 1 large egg (only if using a top crust lid), beaten with 1 tsp water (egg wash)
Macaroni
- 8 oz (225 g) elbow macaroni
- 1 tbsp kosher salt (for pasta water)
Creamy Cheese Sauce
- 4 tbsp (56 g) unsalted butter
- 1/4 cup (32 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional, but great)
Cheese Blend
- 8 oz (225 g) sharp cheddar, shredded (about 2 packed cups)
- 4 oz (115 g) Gruyère, shredded (about 1 packed cup)
- 4 oz (115 g) low-moisture mozzarella, shredded (about 1 packed cup)
To Bind and Finish
- 2 large eggs
- 1 tbsp finely chopped chives (optional, for garnish)
- 1/8 tsp smoked paprika (optional, for garnish)
Step-by-Step Instructions
Step 1: Prep the oven and pie dish
Place a rack in the lower-middle of the oven. Preheat to 375°F (190°C).
Set a 9-inch pie dish on a baking sheet (this makes it easier to move and catches any drips).
Step 2: Blind-bake the bottom crust for a crisp base
Unroll 1 pie crust into the pie dish. Gently press it into the corners without stretching, then crimp the edge.
Chill the crust in the refrigerator for 10 minutes (this helps prevent shrinkage). Line the crust with parchment paper and fill with pie weights or dried beans.
Bake at 375°F (190°C) for 10 minutes. Carefully lift out the parchment and weights. Return the crust to the oven for 5 minutes to dry the bottom slightly. Leave the oven on.
Step 3: Cook the macaroni (slightly under al dente)
Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt, then add 8 oz (225 g) elbow macaroni.
Cook for 2 minutes less than the package directs for al dente (usually about 6 minutes, depending on brand). The pasta should still have a firm bite because it will finish cooking in the oven.
Drain very well. Do not rinse.
Step 4: Make a thick, creamy roux-based sauce
In a medium saucepan over medium heat, melt 4 tbsp (56 g) butter. Sprinkle in 1/4 cup (32 g) flour and whisk constantly for 1 minute. You want it smooth and bubbling (this cooks out the raw flour taste) but not browned.
Slowly whisk in 2 cups (480 ml) whole milk and 1/2 cup (120 ml) heavy cream, whisking thoroughly to prevent lumps.
Bring to a gentle simmer and cook, whisking often, for 4–6 minutes, until thick enough to coat the back of a spoon.
Step 5: Melt in the cheeses and season the sauce
Remove the saucepan from the heat. Whisk in:
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
Add the shredded cheeses a handful at a time, whisking until fully melted and smooth: cheddar, Gruyère, and mozzarella.
Step 6: Temper in the eggs, then combine with pasta
In a small bowl, whisk 2 large eggs until smooth. To prevent scrambling, slowly whisk in 1/2 cup of the warm cheese sauce into the eggs (this is tempering).
Pour the tempered egg mixture back into the saucepan and whisk for 30 seconds until fully combined.
Fold the drained macaroni into the sauce until every piece is coated.
Step 7: Fill the crust and choose your finish (open top or crust lid)
Spoon the mac and cheese filling into the blind-baked crust and smooth the top.
Option A: Open-top (gooey and crisp edges)
Bake as-is for the full time in Step 8.
Option B: Crust lid (extra buttery and pie-like)
Lay the second crust over the top. Trim excess, crimp to seal, and cut 4 small vents in the center. Brush with egg wash (1 beaten egg + 1 tsp water) for a glossy, golden finish.
Step 8: Bake until golden, crisp-edged, and rich in the center
Bake at 375°F (190°C) for 35–40 minutes, until the crust is deeply golden (especially at the edges) and the center is set but still has a slight jiggle when you gently shake the pan.
If the crust edges brown too quickly, loosely tent the edges with foil for the last 10–15 minutes.
Step 9: Cool briefly, garnish, and slice
Let the pie cool for 10 minutes before slicing. This resting time helps it hold together while keeping the middle creamy.
Finish with chives and a light dusting of smoked paprika (optional). Slice and serve warm.
Pro Tips
- Shred your own cheese if you can: pre-shredded cheese often contains anti-caking agents that make sauces slightly grainy.
- Thick sauce = sliceable pie: let the béchamel simmer until it truly coats the spoon; a thin sauce can make the filling runny.
- Undercook the pasta: cooking it 2 minutes short keeps it from turning mushy after baking.
- For maximum gooey pull: keep the mozzarella, and slice while warm (after the 10-minute rest).
- For clean slices: cool 20–30 minutes (longer than the recipe minimum). You’ll trade a little gooeyness for sharper wedges.
Variations
- Broccoli Cheddar Mac & Cheese Pie: stir in 1 1/2 cups (150 g) small steamed broccoli florets (well-drained) when you add the macaroni.
- Bacon Jalapeño: add 6 slices bacon, cooked and crumbled, plus 1 jalapeño (finely diced). Reduce salt to 1 1/4 tsp.
- Spicy Buffalo Chicken: fold in 1 1/2 cups (225 g) shredded cooked chicken and 2 tbsp hot sauce; swap 2 oz of cheddar for 2 oz blue cheese (crumbled).
Storage & Make-Ahead
Refrigerate: Cool completely, cover, and refrigerate for up to 4 days.
Reheat: For best texture, reheat slices on a baking sheet at 350°F (175°C) for 12–15 minutes (or until hot in the center). A microwave works in 60–90 seconds, but the crust will soften.
Freeze: Wrap individual slices tightly and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-ahead: You can blind-bake the crust up to 1 day ahead (cool, cover, and keep at room temperature). You can also assemble the entire pie, cover, and refrigerate up to 12 hours before baking; add 5 extra minutes to the bake time if it goes in cold.
Nutrition (per serving)
Approximate, based on 8 servings: 620 calories; 38 g fat; 45 g carbohydrates; 24 g protein; 2 g fiber; 6 g sugar; 850 mg sodium.
